Veggie Tomato Juice Recipe

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Ingredients:

Serving

16 cups quartered ripe tomatoes (about 7 lb)
3 cups coarsely chopped celery
2 large onions, sliced
2 cups coarsely chopped cooked peeled beets
1-1/2 cups coarsely chopped carrots
1 cup chopped fresh spinach
1/2 cup minced fresh parsley
2 tbsp sugar
1 tbsp salt

Directions:

In a Dutch oven or large kettle, combine all the ingredients; crush the tomatoes slightly. Bring to a boil. Reduced heat; cover and simmer for 1-1/2 hours or until vegetables are tender, stirring frequently. Cool.
Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir well before serving. Yield: 4-1/2 pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	90.54 Kcal (379 kJ)
Calories from fat	1.4 Kcal
		% Daily Value*
Total Fat	0.16g	0%
Sodium	659.7mg	27%
Potassium	925.71mg	20%
Total Carbs	20.03g	7%
Sugars	13.97g	56%
Dietary Fiber	5.16g	21%
Protein	4.47g	9%
Vitamin C	45.7mg	76%
Vitamin A	0.3mg	10%
Iron	0.7mg	4%
Calcium	72.7mg	7%

Amount Per 100 g
Calories	23.99 Kcal (100 kJ)
Calories from fat	0.37 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	174.77mg	27%
Potassium	245.25mg	20%
Total Carbs	5.31g	7%
Sugars	3.7g	56%
Dietary Fiber	1.37g	21%
Protein	1.18g	9%
Vitamin C	12.1mg	76%
Vitamin A	0.1mg	10%
Iron	0.2mg	4%
Calcium	19.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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